One of my favorite summer meals as a child was homemade taco salad. My family’s recipe consisted of iceberg lettuce, ground beef, cheddar cheese, red onion, and kidney beans topped with a store-bought thousand island dressing and of course, nacho cheese Doritos. It was super delicious and I loved it, but it’s probably not all that healthy (I mean obviously).

Since we are all basically stuck inside right now I thought it would be fun to recreate some of my favorite childhood meals, starting with this ridiculously good and healthier version of my favorite taco salad.

This recipe for a healthier taco salad is made with a rainbow of fresh veggies including crunchy romaine lettuce, cilantro, cherry tomatoes, grilled sweet corn, spicy jalapeño, and creamy avocado. Topped with marinated grilled chicken and a homemade spicy greek yogurt ranch dressing makes for a delicious filling protein-packed salad that will keep you satisfied.

The chicken is marinated in a bit of olive oil, honey, fresh lime juice, chili powder, garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. It’s basically like a really yummy chicken taco marinade. Make sure to let the chicken marinate for at least 30 minutes so it comes out super juicy and flavorful.

The delicious, creamy, spicy ranch dressing is made with protein-packed greek yogurt, garlic powder, onion powder, fresh lime juice, dried dill, kosher salt, and chipotle chili powder. It’s not too spicy, so if you want to heat things up a bit just add a little more chipotle chili powder.

This healthier grilled chicken taco salad is finished off with some sprouted pumpkin seeds, fiber-filled black beans, crunchy tortilla chips, roasted chickpeas, and sliced avocado to balance it all out. You are sure to love this healthier version of one of my childhood favorites.

Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!

Healthier Grilled Chicken Taco Salad with Chipotle Ranch Dressing (Gluten Free)

Author: Emily Chave
Yield: 4 Servings
Diet: Gluten Free

Print Recipe

Description

This healthier taco salad is made with a rainbow of fresh veggies including crunchy romaine lettuce, cilantro, cherry tomatoes, grilled sweet corn, spicy jalapeño, and creamy avocado. Topped with marinated grilled chicken and a homemade spicy greek yogurt ranch dressing makes for a delicious filling protein-packed salad that will keep you satisfied.

Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)

Chicken

1 pound boneless skinless chicken breast
2 tablespoons extra virgin olive oil
1 tablespoon raw honey
juice from 2 limes
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
freshly ground black pepper

Chipotle Ranch Dressing

¾ cup plain nonfat Greek yogurt
¾ teaspoon garlic powder
¼ teaspoon onion powder
juice from ½ lime
½ teaspoon dried dill
¾ teaspoon chipotle chili powder
¼ teaspoon kosher salt, plus more to taste
2–4 tablespoons water, to thin dressing

Salad

6 cups chopped romaine lettuce
½ cup diced red onion
½ cup freshly diced cilantro
1 ½ cups cherry tomatoes, quartered
1 jalapeno, seeded and diced
½ cup sprouted pumpkin seeds
1 (15 oz) can black beans, rinsed and drained
1 ½ cups grilled corn off the cob (about 3 large ears of corn, shucked and cleaned)
1–2 teaspoons extra virgin olive oil (for the ears of corn)

Toppings

1 avocado, sliced
tortilla chips
roasted chickpeas
cilantro, for garnish

Instructions

Step 1

In a large bowl, add olive oil, honey, lime juice, chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Mix until combined, then add chicken breasts and coat with marinade. Place in the fridge and let the chicken marinate for at least 30 minutes or until ready to use.

Step 2

While the chicken is marinating make the dressing. In a medium bowl, combine the nonfat Greek yogurt, garlic powder, onion powder, fresh lime juice, dried dill, chipotle chili powder, kosher salt, and water. Mix well until combined. Taste and add more chipotle chili powder if you like it spicier. Place in refrigerator until ready to use.

Step 3

When ready to grill the chicken and corn, preheat grill to 400 degrees. Drizzle corn with olive oil. Place chicken breasts and corn on preheated grill and close the lid. Turn corn occasionally until it is charred and cooked, about 10 minutes. Cook chicken breasts for 7 – 9 minutes per side or until they reach an internal temperature of 165 degrees. Cooking time will vary depending on the size of your chicken breasts, so be sure to check the internal temperature in the thickest part of the breasts using a meat thermometer.

Step 4

While the chicken and corn are cooking, prep and chop the veggies for the salad. In a large bowl place the romaine lettuce, red onion, cilantro, cherry tomatoes, jalapeño, sprouted pumpkin seeds, and black beans.

Step 5

Once the chicken and corn are done, allow them to cool. Cut the corn off the cob and add to the salad. Pour dressing over the salad and toss well. Cut chicken breasts into strips and lay on top of the salad. Add sliced avocado, tortilla chips, and roasted chickpeas. Garnish with cilantro.

Notes

Adapted from ‘Ambitious Kitchen‘

Grilled Chicken Taco Salad with Chipotle Ranch Dressing

More salad recipes you’ll love:

Spicy Cashew Thai Chickpea Broccoli Salad

One Pot Moroccan Chickpea Quinoa Salad

French Potato Salad With Jammy Eggs